Rice Pilaf with Fava Beans and Dill


  • 1 cup uncooked basmati rice
  • 1 pound fresh fava beans
  • 4 to 5 tablespoons unsalted butter
  • Salt
  • ¼ cup water
  • About 1½ cups full-flavored chicken stock
  • ¼ cup chopped fresh dill

How to make Rice Pilaf with Fava Beans and Dill

  1. Wash, soak, and drain rice.
  2. Shell fava beans and remove skins.
  3. Sauté them in half the butter for 2 minutes, sprinkle with salt, add water, cover, and simmer for about 8 minutes.
  4. If there is any liquid left in the pan, strain it into a bowl; reserve the fava beans and liquid.
  5. To make the pilaf, heat remaining butter in a heavy pan and sauté rice, stirring gently, for 3 minutes.
  6. Measure the cooking liquid from the beans, add enough stock to make 1½ cups, and heat.
  7. Stir stock into rice, add beans, season with salt, and cook over medium-low heat until almost all the liquid is absorbed, about 10 minutes.
  8. Reduce heat to very low, raise pan over the flame on a wok ring, and stir in half the dill.
  9. Drape a folded kitchen towel over pan, cover with lid, and let it steam for 15 minutes.
  10. Uncover quickly to sprinkle with the remaining dill, cover again with the towel and lid, and let stand over a warm spot for another 15 or 20 minutes.
  11. Stir gently and serve.
  12. ENJOY!

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